Chinese Twice Cooked Whole Fish (Or Fillets) Recipe #89273
Ginger, garlic, and pungent seasonings are "seared" into cooked fish with hot oil. Traditionally, peanut oil is used but my husband found that the olive oil/butter combination is the most flavorful. He prefers using "bony fish" like largemouth bass or rockfish, but it also goes well with seabass fillets.
by Picholine
30 min | 15 min prep
SERVES 4
- 1 lb whole fish (or firm fillets)
- 1/2 cup green onion, minced
- 1/4 cup ginger, minced
- 4 garlic cloves, minced
- 3 tablespoons parsley or cilantro, chopped
- 1/2 cup olive oil
- 1/4 lb butter
- soy sauce, to taste
- Grill or steam fish until cooked.
- Remove fish to glass baking dish or serving platter.
- Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions.
- Heat 1/2 C olive oil and cube of butter.
- Pour over fish to ignite flavors throughout.
- Add a touch of soy sauce to finish.
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5 stars